Happy Burp
313 - 80A Archie Klaiber Trail Strathmore AB T1P 2J2 · Food - General
Inspection summary
Happy Burp has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 12, 2025. The most recent inspection, on March 2, 2026, recorded 2 infractions.
2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Food temperature control.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded once on March 2, 2026. For example:
Is all food in this facility from an approved source and/or properly labelled?
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on March 2, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
About this data
These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
3 inspections
- Monitoring Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Green spring onions were being grown in a plant pot on-site. The plant pot was removed from the kitchen.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen chicken was left thawing at room temperature in the kitchen sink. The chicken was transferred back into the cooler at the time of inspection.Thawing must be completed using one of the approved methods, such as:- In a refrigerator at 4 degrees Celsius or below,- Under running cold water.- As part of the cooking process - In the microwave to be cooked Immediately
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions